AI Article Synopsis
- The study aimed to assess the impact of a five-day sunflower oil massage on weight gain and NICU length of stay in preterm infants.
- Forty-four preterm infants were divided into a massage group and a control group, with the massage being administered three times daily over five days.
- Results showed that the massage group had significant weight gain and a shorter NICU stay compared to the control group, indicating the potential benefits of this practice for preterm infants.
Article Abstract
Objective: The aim of this study was to evaluate the efficacy of five-day course of sunflower oil massage with moderate pressure on the weight gain and length of NICU stay in preterm infants.
Methods: Forty-four healthy preterm infants with a corrected gestational age of 30-36 weeks at the time of the study, were randomly assigned to the study group receiving body massage with sunflower oil and the control group receiving only routine NICU care. The massage was performed three times per day, each session including three consecutive five-minute stages, for five days. The primary outcome was to evaluate the efficacy of a short course of moderate pressure sunflower oil massage on the weight gain velocity. The secondary outcome was to compare the length of NICU stay between the two groups.
Results: During the study period, the increase in the average daily and fifth-day weight gain was significant in the intervention group. The length of NICU stay was shorter in the intervention group significantly.
Conclusion: Our findings suggest that even a short course of body massage with sunflower oil for only five days increases preterm infants' weight gain and decreases their duration of NICU stay significantly.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.infbeh.2017.11.002 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to provide an opinion on the safety of a change of the specifications of the authorised NF 'phytosterols/phytostanols' as a novel food (NF) pursuant to Regulation (EU) 2015/2283. This authorised NF concerns phytosterols extracted from plants and which may be presented as free sterols and stanols or esterified with food grade fatty acids. It has to contain less than 81% β-sitosterol, less than 35% β-sitostanol, less than 40% campesterol, less than 15% campestanol, less than 30% stigmasterol and less than 3% brassicasterol.
View Article and Find Full Text PDFExploring oil absorption and distribution in immersion-fried (Indian dairy dessert): effects of frying media.
J Food Sci Technol
January 2025
CIFF, National Centre for Biological Sciences, Bellary Road, Bengaluru, 560030 India.
The kinetics, oil migration pattern and the role of frying media during immersion frying of '', a dairy dessert, at the microstructural level were studied using confocal laser scanning microscopy (CLSM). After 6 min of frying, the depth of oil migration in increased from 0 to 3.16 mm in clarified butter (locally called '') and 3.
View Article and Find Full Text PDFIn Vitro and In Ovo Evaluation of L. Oil as an Alternative Preservative for Oil-Based Products.
Foods
January 2025
Department of Pharmacognosy, Faculty of Pharmacy, "Victor Babes" University of Medicine and Pharmacy Timişoara, Eftimie Murgu Square, No. 2, 300041 Timişoara, Romania.
There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while providing additional health benefits, offer a promising solution. Evening primrose oil, a rich source of antioxidant compounds with numerous biological benefits, emerges as a potential natural preservative for oil-based products.
View Article and Find Full Text PDFDetection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study.
Foods
January 2025
Department of Physics, University of Patras, 26504 Patras, Greece.
The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In this work, two optical spectroscopic techniques, namely, Laser-Induced Breakdown Spectroscopy (LIBS) and UV-Vis-NIR absorption spectroscopy, are employed and are assessed for EVOO adulteration detection, using the same set of olive oil samples. In total, 184 samples were studied, including 40 EVOOs and 144 binary mixtures with pomace, soybean, corn, and sunflower oils, at various concentrations (ranging from 10 to 90% /).
View Article and Find Full Text PDFDevelopment of an Operational Map for the 3D Printing of Phytosterol-Enriched Oleogels: Rheological Insights and Applications in Nutraceutical Design.
Foods
January 2025
Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253, Bahía Blanca 8000, Argentina.
Three-dimensional (3D) printing attracts significant interest in the food industry for its ability to create complex structures and customize nutritional content. Printing materials, or inks, are specially formulated for food or nutraceuticals. These inks must exhibit proper rheological properties to flow smoothly during printing and form stable final structures.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!